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Take advantage of cranberry season by whipping up these quick & easy cranberry orange coconut bars! They take less than 30 minutes to prepare, are no-bake, gluten-free, grain-free, Paleo, dairy-free, and vegan.

Cranberry Orange Coconut Bars #Glutenfree #Grainfree #Paleo #Vegan #NoBake Easy Quick and Healthy Holiday Dessert #Nutriholist

These cranberry orange coconut bars were born in an attempt to use up some of the leftover cranberry sauce I had made during the holidays. Before we get to the bars, if you’re looking for a killer cranberry sauce for your holiday dinners, just omit the chia seeds from the recipe below and you’re covered! It tastes absolutely divine and so refreshing with the added orange juice and orange zest!

I mixed in some chia seeds to thicken up the cranberry sauce and topped it over a luscious coconut layer for a beautiful holiday dessert. I love how the tart flavors of the cranberry sauce are so perfectly balanced by the subtle sweetness of the coconut.

Cranberry Orange Coconut Bars #Glutenfree #Grainfree #Paleo #Vegan #NoBake Easy Quick and Healthy Holiday Dessert #Nutriholist

The coconut layer is super simple. You just mix unsweetened shredded coconut with a bit of coconut milk, coconut oil, pure maple syrup, and vanilla in a food processor. I love adding a pinch of pink Himalayan or Celtic sea salt to desserts to enhance and brighten the flavors.

Coconut & Its Health Benefits

Coconut is the hot superfood that everyone’s talking about these days and for a good reason! It’s far from a fad and high in numerous nutrients. Coconut in any of its various forms (coconut meat, coconut oil, coconut milk, coconut water, coconut butter, etc.) possesses powerful healing properties thanks to its antiviral, antifungal, antibacterial, and antiparasitic effects. It’s a great source of dietary fiber, amino acids, antioxidants, vitamins and minerals such as calcium, potassium, and magnesium, as well as plenty of electrolytes. It can boost the immune system, reduce inflammation, improve memory and brain function, increase HDL (aka good cholesterol), aid with weight loss, and so much more!

In addition, coconut is rich in medium-chain fatty acids that are easy for the body to digest; hence, it doesn’t readily get stored as fat. When taken in small doses, coconut oil can provide the body with energy almost immediately!

So don’t let the high fat content put you off and remember that good fats are absolutely necessary for our health and well-being!

Cranberry Orange Coconut Bars #Glutenfree #Grainfree #Paleo #Vegan #NoBake Easy Quick and Healthy Holiday Dessert #Nutriholist

For more delicious and nutritious coconut recipes, you can check out these drool-worthy Blueberry Coconut Bars, Chocolate Coconut “Bounty” Bars, and Matcha Coconut Bliss Balls. Please leave a comment below if you try any of these recipes and share your creations with me on Instagram or Facebook @nutriholist #nutriholist. I’m always so stoked to see them! XO

Watch How To

Cranberry Orange Coconut Bars #Glutenfree #Grainfree #Paleo #Vegan #NoBake Easy Quick and Healthy Holiday Dessert #Nutriholist
Print Recipe
5 from 3 votes

Cranberry Orange Coconut Bars

These festive cranberry orange coconut bars are quick and easy to prepare. They're no-bake, gluten-free, grain-free, Paleo, dairy-free, vegan, and oh-so delicious!
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Dairy-free, Gluten-free, Grain-free, Paleo, Vegan
Servings: 12 bars
Author: Mitra @Nutriholist

Ingredients

Coconut Base

  • 2 cups (140 g) unsweetened shredded coconut
  • 1/4 cup (60 g) coconut milk
  • 3 tablespoons (45 g) coconut oil
  • 4 tablespoons (80 g) pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt

Cranberry Orange Sauce

  • 1 cup fresh cranberries {See Notes}
  • 1/4 cup water
  • 1/3 cup pure maple syrup
  • 4 tablespoons orange juice
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chia seeds {See Notes}

Instructions

  • For the Coconut Base: Add all ingredients to a food processor and process for about a minute until you get a sticky mixture.
  • Line a 5x9 inch container with parchment paper, spoon in the mixture, and press down firmly with a spatula or your hands. Transfer to the freezer and let it firm up as you prepare the sauce.
  • For the Cranberry Orange Sauce: Rinse the cranberries and drain off excess water. Add them to a small saucepan with water and bring to a gentle boil over medium-high heat. Reduce heat to low and let it simmer for 5-10 minutes until the cranberries pop and the mixture thickens.
  • Remove the saucepan from heat and add the maple syrup, orange juice, orange zest, and cinnamon. Stir, then mix in the chia seeds and stir some more to combine. Let it cool down to room temperature.
  • To Assemble: Pour the cooled cranberry orange sauce on top of the coconut base and return to the freezer for 1 hour to set. Cut into rectangles or squares and enjoy! Store leftovers in the fridge for up to a week or in the freezer for up to 3 months.

Notes

  • If you can't find fresh cranberries, you can replace them with other fresh berries, such as raspberries, blueberries, or strawberries. However, you'd have to adjust the sweetness since cranberries are much more tart. Start by cutting the maple syrup in half (1/6 cup in the recipe as written) and add more to taste, as needed.
  • If you don't like chia seeds or can't have them, you can omit them from the recipe and use less water (1-2 tablespoons) in the cranberry orange sauce instead.